| Fluid retention | |||||
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Fluid retention (oedema) happens when fluid isn't removed from tissues in the body by the kidneys and urinary system, instead it just accumulates excessively and swelling occurs.
The lymphatic system, which is a network of vessel, tissues and organs which is involved in the transport of substances, such as fluid in and out of cells. The urinary system, which includes the kidneys excretes the excessive fluids out of the body and the hormone that controls fluid in the the body is aldosterone, one of the hormones associated with the adrenal glands on the kidneys.
Fluid retention is defined as being:
- Generalised oedema - swelling throughout the whole body
- Localised oedema - when only particular parts of the body are affected by the swelling
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Important fluid retention facts
- Fluid retention is a common symptom for women with premenstrual syndrome (PMS) or premenstrual dysphoric disorder (PMDD)
- Dietary intake of potassium may assist with reducing fluid retention as it helps the body excrete more water and reduce the amount of fluid retained
- Foods rich in potassium include bananas, leafy green vegetables, vegetables and fruits in general
- People with fluid retention should avoid foods high in the mineral sodium as it increased the amount of fluid retained in the body. Foods that are exceedingly high in sodium are processed foods
- People with kidney disease often experience fluid retention as the kidneys are involved in removing excess fluids out of the body and if they are not functioning correctly, this can result in fluid retention
- People with heart disease often experience fluid retention
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Why fluid retention is important
Generally, fluid retention happens for a variety of reasons:
- a reaction to hot weather
- high salt (sodium) intake
- the adrenal hormone aldosterone, which is associated with the amount of fluid the body retains
- the hormones associated with the menstrual cycle
Most cases of fluid rentention are not serious, but in some cases, fluid retention can also be symptomatic of serious medical conditions such as heart, kidney or liver disease.
references
- McGuire M, Beerman KA, Nutritional Sciences: From Fundamentals to Food, 2007 Thomson Wadsworth USA
- Rolfes SR, Pinna K, Whitney E, Understanding Normal and Clinical Nutrition 7th Edition, 2006 Thomson Wadsworth USA
- Tortora GJ, Derrickson BH. Principles of Anatomy & Physiology. 11th edition, 2005. Wiley Publishing
To learn more, go to the following web sites:
- Food Standards Australia and New Zealand
- Dieticians Association of Australia
- Nutrient Reference Values (Australia)
